Kala Chana Ghugni / Bihari Style

Kala Chana Ghugni

Kala Chana Ghugni / Bihari Style

Kala Chana Ghugni is a popular, delicious and favourite dish with every family in Bihar. As always, each has its own recipe. In fact, it’s a popular snack in all Eastern States of India like Assam, Odisha and Bengal, though the preparation may vary slightly from State to State. Some families consume it as morning breakfast as well. Ghugni is the generic name. You can also make this Ghugni with yellow peas or channa dal, or even with chole at times. In Bihar they offer this Ghugni as prasad during Navratri, but avoid onion and garlic for this.

I have always amazed at the variety our Indian cuisine offers using one ingredient. The same Kala Chana in Tamil Nadu takes the form of Sundal, in Kerala as Kadala Curry, in Rajasthan as Chana Jaisalmeri and so on. Each of these uses its own ingredients, that varies from the other slightly but gives an exclusive palate to the dish. The result is, you can prepare so many varieties with one ingredient if you amalgamate the cuisines.

My intention has always been towards this end. It is my humble effort to introduce my North, East, South and West Indian friends to all Indian cuisines other than their own and also to few International cuisines.

Kala Chana Ghugni

Health benefits of Kala Chana

Incidentally, Kala Chana has many health benefits. It’s a good source of proteins if you are a vegetarian. Hence including legumes such as Kala Chana in your diet regularly is a means to maintain optimum health. You can consume these legumes as dry sabzis, in salad and soups or as an evening snack.

It is as usual an easy to prepare dish. This version is generally dry. However, you can make it to your preference. Bihari homes mostly serve this with Chura (Roasted Poha Chiwda).

Try this healthy, delicious Kala Chana Ghugni at home.

Kala Chana Ghugni / Bihari Style

Kala Chana Ghugni is a popular, delicious and favourite dish with every family in Bihar. As always, each has its own recipe. In fact, it’s a popular snack in all Eastern States of India like Assam, Odisha and Bengal, though the preparation may vary slightly from State to State.



Prep Time10 mins
Cook Time25 mins
Soaking time8 hrs
Total Time8 hrs 35 mins
Course: Breakfast, Main Course, Snack
Cuisine: Bihar
Keyword: Kala chana, brown chana, Bihari, breakfast, snack, street food, healthy, delicious
Servings: 3 people

Ingredients

  • ½ cup Brown Chana
  • ½ cup thinly sliced onion
  • 1 medium tomato
  • 3 green chillies
  • 1" piece ginger
  • 1 tsp chilli powder
  • 2 tsp coriander powder
  • ½ tsp garam masala powder
  • ½ tsp turmeric powder
  • asafoetida
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 3 dry red chillies broken
  • 2 tsp oil

Instructions

  • Soak chana overnight / 8 hours minimum.
  • Pressure cook with just enough water and enough salt till chana gets cooked. Reserve 2 tsp for grinding.
  • Grind tomato, green chillies, ginger, 2 tsp sliced onion and 2 tsp reserved chana to a smooth paste.
  • Heat oil in a pan and add cumin seeds, bay leaves and red chillies.
  • Once it splutters, add asafoetida and add the sliced onions. Sauté till onions become brown.
  • Add the ground paste, red chilli powder, dhania powder, turmeric powder and salt for the gravy.
  • Sauté for few more minutes till the gravy blends together.
  • Add the boiled chana with water and simmer till it becomes almost dry.
  • Serve garnished with sliced onion and green chillies.

Video

4 Comments
  • Anuradha Ganapathy
    Posted at 01:42h, 24 August Reply

    This was a really flavourful recipe – goes well with both roti and rice! Loved it!

    • ramag
      Posted at 01:06h, 26 August Reply

      Thank you. Keep your comments coming.

  • CHANDRASHEEL kumar
    Posted at 17:40h, 18 July Reply

    Came off amazingly well! And the best part is that I got that typical Bihari ghughni flavour and taste. Looking forward to more of your delicacies!

    • ramag
      Posted at 17:19h, 20 July Reply

      Thank you. Happy you enjoyed this Ghughni. Its my favourite too. 🙂

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Welcome to my blog

 

February 10th is celebrated as World Pulses Day. I am an avid fan of whole pulses / lentils. When I took a review of my posts so far, I realised I have as of today posted 22 recipes using whole pulses & legumes. I decided to compile all those recipes and make an eBook that you can download from my site.

 

Healthy Eating 🙂

Rama Ganapathy